Cream Puffs

By Kmac_4

Ingredients

• 1 C water
• 1/2 C butter
• 1/4 t salt
• 1 T sugar
• 1 C flour
• 1 1/2 t baking powder
• 4 extra large eggs (room temperature)

Details

Servings 12

Preparation

Step 1

Line cookie sheet with parchment paper. Use two cookie sheets. Put water in sauce pan. Cut butter into small pieces and add to water. Sprinkle salt and sugar. Turn burner to medium to melt butter. While water heats and butter melts, put flour in bowl. Add baking powder and stir in when butter is melted. Turn up heat and bring water to rolling boil. Turn burner to low and dump in flour mixture. Stir quickly with wooden spoon. After a few minutes of vigorous stirring the dough will clean the sides of pan and "ball up". Remove from heat.

Let dough sit on cold burner for 20 minutes. When dough is cool, add an egg. Beat in with wooden spoon. Add remaining eggs one at a time. Total beating time about 5 minutes. Test dough by lifting out a spoonful--dropping on top. If it maintains shape, it's ready. Otherwise beat more.

Drop by large spoonfulls on cookie sheet. Make 12 mounds. Bake 45-50 minutes for large puffs; 30-35 minutes for minis. Remove and pierce side with sharp knife. Cut off the top third. Remove filaments and fill. Dust with powdered sugar. Can make puffs a day ahead of time and store on cupboard shelf.

Fill with vanilla or chocolate pudding.